Carrot and Broccoli Timbale

  • Prep Time
    1 hour
  • Cook Time
    30 minutes
  • Serving
  • View

This recipe required several pieces of culinary paraphernalia.  The first is a GOOD sharp vegetable peeler. I strongly recommend the Williams Sonoma peeler.  It is by far the best one I have used.  The second is an immersion blender or food processor for making the vegetable puree.  Be sure to salt and season the vegetable purees well – otherwise, you are just making baby food!  Also, this elegant little side dish looks great on a plate but remember it is SOFT food, so you need something with some texture or crunch to serve with it.  I recommend something on the plate with a little acid even if it’s a few well salted halved cherry tomatoes. You can use other vegetables such as cauliflower or asparagus, but I like the combination of carrots and broccoli.  This recipe is easy if you can make a Bechamel sauce and have the patience (time) to steam two vegetables separately.  It would be lovely at a fancy dinner party!  


Vegetable Ramekins


    Prepare four buttered oven proof rameklns.

    Step 1

    Steam carrots until soft when pierced with a little sharp knife.

    Step 2

    Steam broccoli until tender.

    Step 3

    Make a stiff Bechamel. Melt the butter and when it is foaming (not brown) add the flour. Cook and stir. Add the milk slowly. Keep whisking. Add a pinch of nutmeg and salt and pepper. Let cool.

    Step 4

    To the Bechamel, add 2 eggs and an egg yolk. Stir well.

    Step 5

    With an immersion blender puree the vegetables. Add enough of the Bechamel to each vegetable to make a thick creamy mixture.

    Step 6

    Spoon the carrot puree in the bottom of the buttered ramekins. Fill the ramekins about half full with the carrots. Then, spoon the broccoli puree into the ramekins on top of the carrots and smooth the top. You can reverse the order the vegetables go into the ramekins. Tap the ramekins on a flat surface.

    Step 7

    Put the ramekins in a Bain Marie ( a shallow casserole with water that comes up to the halfway mark on the ramekins) and bake at 350 degrees for 30 minutes.

    Step 8

    Let the molds cool 5 minutes, then run a sharp knife around the edges of the ramekins. Unmold carefully.

    Step 9

    Serve with a lemon Beurre Blanc.

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